The secret to acclaimed baker Jim Lahey’s bread is slow-rise fermentation.As he revealed in 2009 with the publication of his now-classic cookbook My Bread, the amount of labour you put in totals five minutes: mix water, flour, yeast and salt, and then let time work its magic, no kneading necessary.Whether preparing Lahey’s basic loaf or a variation—a peanut butter and jelly bread, a pecorino cheese loaf, pancetta rolls, a classic Italian baguette—the process couldn’t be more simple, or the results more inspiring. In the fifteen years since My Bread’s publication, the no-knead bread technique has remained as life-changing as ever.Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home.Repackaged for a new generation, the 15th-anniversary edition of My Bread is as timely as ever, and will bring good bread making back into our lives—with minimal work.